These Old-Fashioned Pumpkin Spice Oatmeal Cookies are soft, chewy, warmly spiced, and full of comforting fall flavor. Made with wholesome rolled oats, pumpkin puree, cinnamon, and naturally sweet ingredients, these cookies are a delicious treat without oil, butter, eggs, or dairy.
This whole food plant-based recipe is perfect for cozy autumn afternoons, healthy-ish snacks, lunchboxes, or a simple homemade dessert. They’re easy to prepare with everyday pantry ingredients and fill your kitchen with the wonderful aroma of pumpkin spice!
10 min
Prep time
15–18 min
Cook time
12 cookies
Yield
Why You’ll Love These Pumpkin Oatmeal Cookies
- Oil-free: No oil, butter, or margarine is needed.
- Whole food plant-based: Made with oats, pumpkin, fruit, and warming spices.
- Naturally sweetened: Mashed banana and a little maple syrup provide sweetness.
- Easy to make: Simple ingredients and straightforward preparation.
- Perfectly cozy: Cinnamon, nutmeg, ginger, and pumpkin create classic fall flavor.
- Customizable: Add raisins, chopped walnuts, or pumpkin seeds for extra texture.
Ingredients
- 1½ cups (135 g) old-fashioned rolled oats
- ½ cup (120 g) pumpkin puree, unsweetened
- 1 medium ripe banana, mashed (about ½ cup)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves, optional
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup raisins, optional
- ¼ cup chopped walnuts or pumpkin seeds, optional
Important: Use plain pumpkin puree, not canned pumpkin pie filling, which may contain added sugar and spices. For a strictly whole food plant-based version, choose unsweetened ingredients and omit any optional processed additions that don’t fit your approach.
Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking without using oil.
Step 2: Mix the wet ingredients
In a large bowl, mash the ripe banana until smooth. Add the pumpkin puree, maple syrup, and vanilla extract. Stir until everything is evenly combined.
Step 3: Add the dry ingredients
Stir in the rolled oats, cinnamon, ginger, nutmeg, cloves if using, baking powder, and salt. Mix until a thick, sticky dough forms. Fold in raisins, walnuts, or pumpkin seeds if desired.
Step 4: Shape the cookies
Let the dough rest for 5 minutes so the oats can absorb some moisture. Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving space between each portion. Flatten gently with the back of a spoon because these cookies won’t spread much during baking.
Step 5: Bake the cookies
Bake for 15–18 minutes, or until the cookies feel set and their edges are lightly golden. They will remain softer than traditional butter-based oatmeal cookies because pumpkin and banana keep them moist.
Step 6: Cool and enjoy
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Cooling helps them firm up. Enjoy warm or store for later.
Tips for Perfect Pumpkin Spice Oatmeal Cookies
- Use ripe bananas: A ripe banana adds natural sweetness and helps bind the dough.
- Measure the pumpkin carefully: Too much pumpkin can make the cookies overly soft or wet.
- Don’t skip the resting time: Five minutes gives the oats time to absorb moisture.
- Flatten before baking: Oil-free cookies usually don’t spread much on their own.
- Allow them to cool: The cookies become firmer as they cool, so avoid moving them too soon.
- Adjust the sweetness: Add another tablespoon of maple syrup if you prefer sweeter cookies, keeping in mind that this slightly changes the texture.
Variations
Pumpkin Raisin Oatmeal Cookies
Add ¼ cup raisins for little bursts of natural sweetness.
Pumpkin Chocolate Chip Cookies
Add ¼ cup dairy-free dark chocolate chips. For a strict whole food plant-based version, use chopped dates or raisins instead.
Nutty Pumpkin Oatmeal Cookies
Stir in chopped walnuts or pecans for a pleasant crunch.
Gluten-Free Pumpkin Oatmeal Cookies
Use certified gluten-free rolled oats and check that all other ingredients are gluten-free.
Extra-Spiced Pumpkin Cookies
Increase the cinnamon slightly or add a pinch of allspice for a stronger autumn flavor.
What to Serve with Pumpkin Oatmeal Cookies
These cookies pair wonderfully with:
- A warm cup of cinnamon tea
- Black coffee or a latte made with unsweetened plant milk
- Homemade apple cider
- A bowl of fresh seasonal fruit
- A pumpkin spice smoothie
They also make a lovely addition to a fall brunch table or a homemade snack box.
Storage Instructions
At room temperature: Store completely cooled cookies in an airtight container for up to 2 days.
In the refrigerator: Keep in an airtight container for up to 5 days because of the moist pumpkin and banana.
In the freezer: Freeze in a freezer-safe container for up to 2 months. Separate layers with parchment paper.
To reheat: Warm in the microwave for about 10–15 seconds, or in a low oven until heated through.
Frequently Asked Questions
Can I make these cookies without banana?
Yes. You can try replacing the mashed banana with an additional ¼ cup of pumpkin puree and adjusting the maple syrup to taste. The cookies may be softer and less sweet, so flatten them well and allow them to cool completely.
Are these pumpkin oatmeal cookies vegan?
Yes. The recipe contains no eggs, dairy, butter, or other animal-derived ingredients, provided your optional additions are also vegan.
Are these cookies crispy or chewy?
They are designed to be soft and chewy, with slightly firmer edges. Since they contain no added oil, they won’t have the same rich, crisp texture as conventional oatmeal cookies.
Can I use quick oats instead of rolled oats?
Yes, quick oats can work, but the texture will be softer and less hearty. Old-fashioned rolled oats provide the most traditional oatmeal-cookie texture.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 24 hours. If it becomes very firm, let it sit at room temperature briefly before scooping and baking.
Nutrition Information
Estimated per cookie, based on 12 cookies without optional raisins or nuts.
| Nutrient | Approximate amount |
|---|---|
| Calories | 65–80 kcal |
| Carbohydrates | 13–16 g |
| Protein | 2 g |
| Fat | 1–2 g |
| Fiber | 2 g |
| Sugar | 4–6 g |
Nutrition information is approximate and will vary depending on banana size and the ingredients used.
Printable Recipe Card
Old-Fashioned Pumpkin Spice Oatmeal Cookies
Oil-Free · Whole Food Plant-Based · Vegan
Prep
10 minutes
Bake
15–18 minutes
Yield
12 cookies
Ingredients
- 1½ cups rolled oats
- ½ cup pumpkin puree
- 1 mashed ripe banana
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves, optional
- ½ teaspoon baking powder
- ¼ teaspoon salt
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Mix mashed banana, pumpkin puree, maple syrup, and vanilla.
- Stir in oats, spices, baking powder, and salt.
- Rest dough for 5 minutes, then scoop into 12 portions and flatten.
- Bake for 15–18 minutes until set.
- Cool for 10 minutes on the baking sheet before serving.
